Method and apparatus for treating brine in a salt bath for salting cheese

Abstract

The method and apparatus for treating brine in a salt bath for salting cheese according to the preamble of claim 1 are characterized in particular by the following steps (i), (ii) and (iv): (i) a first portion (x1) of dissolved salt (S) is entrained in purified brine permeate (SLP), and a second portion (x2) of dissolved salt (S) is entrained in contaminated brine residue (SLR); (ii) the brine permeate (SLP) and the brine residue (SLR) are adjusted (ES). (iv) The first quantitative ratio (MV1) between the brine permeate (SLR) and the brine (SLK) is such that the amount of brine permeate (SLR) corresponds at least to the amount of whey (M) and component (B) in the brine (SL) that enters the brine (SLK) in the brine bath (2.1) during the residence time (τ); (iv) the purified brine permeate (SLP) and the purified brine (SLK) are combined in a controlled manner at a second quantitative ratio (MV2) (Z), by which the mixture of the two components is concentrated (AK) to a salt concentration (c1) that corresponds at least to the desired brine bath concentration (c).

Description

Technical Field

[0001] This invention relates to a method for treating brine (Salzlake) in a salt bath for salting cheese, according to the preamble of claim 1. The invention also relates to an apparatus according to the preamble of claim 7, which is adapted to implement the method according to the invention. Existing technology

[0002] In relevant professional literature, information on the salting out of cheese[1] or the salting of cheese[2] can be found in part, as cited below.

[0003] [1]: G. Roeder, Grundzüge der Milchwirtschaft und des Molkereiwesens (Introduction to Dairy Farming and the Dairy Industry), 1954, Paul Parey, Hamburg and Berlin: Proper salting of cheese is very important for the quality of the finished product. In addition to affecting the flavor, it is used to further extract whey and affects the formation of the rind or surface of the cheese, the development of maturing bacteria, and the shelf life of the cheese in various ways. There are differences between dry salting, salt bath treatment, and direct salting.

[0004] [2]: HG Kessler, Lebensmittel- und Bioverfahrenstechnik, Molkereitechnologie (Food and Bioprocess Engineering, Dairy Technology), 1996, A. Kessler, Munich Publishing House: Salt baths with a NaCl concentration of 16% to 25% are the most commonly used today. For hard and semi-hard cheeses, a NaCl concentration of 19-23% is used, while for soft cheeses, a concentration of 16-18% is used. The average residence time in the salt bath is 3 to 5 days for Emmental (Swiss cheese) at 12 to 16°C and 1 to 2 hours for Camembert (Camembert cheese) at 16 to 20°C. While higher temperatures favor the rate of salt diffusion in the cheese, they also cause whey to flow out and thus result in quality loss. If the salt bath becomes too acidic over time due to lactic acid entering the salt bath, water with the appropriate NaCl content must be added, or it must be passivated with lime (Ca(OH)2). The pH should be approximately 5.2. The salt content in the bath must be monitored. Regular replenishment is necessary. The salt bath should be replaced periodically to remove any protein, lactose, lactic acid, other residues, and dust that may have entered it, at least by filtering and boiling (see Figure 1a in the attached diagram for details). Contamination by halophilic microorganisms is possible. The regenerated salt bath must be readjusted to the desired pH by adding lactic acid. The average salt content of cheese is 0.5-4%.

[0005] Regarding the present invention, the technical information concerning salted cheese, which has been very generally described above in [1] and [2], will be discussed in more detail below. In modern large-scale industrial production of cheese, salt is continuously added to a salt bath, which overflows due to additional whey and other components entering from the cheese. The overflow is used to wash away contaminants from the salt bath, where contaminated brine is drained and may be discarded. Due to the associated high chloride loading, a concentration of approximately 20% NaCl becomes a problem for handling and processing.

[0006] Figure 1 of the accompanying drawings illustrates a first apparatus known to the applicant, which has not been shown in printed publications. In large-scale industrial production, unsalted cheese is typically introduced continuously, but may also discontinuously and in batches, at an initial salt content into a brine bath with a predetermined volume of brine, and leaves the bath with a salt content within the range described above. Regardless of the type of cheese and as stated above, the brine in the brine bath contains, for example, 20% NaCl (corresponding to 0.2 kg / kg or 200 g / L). The cheese rind absorbs the salt, thereby swelling, and the cheese matrix of the rind promotes material exchange. As the cheese remains in the brine bath, whey enters the brine by osmotic pressure, while salt diffuses from the brine into the interior of the cheese, thereby the cheese absorbs a certain amount of salt. This amount of salt absorbed by the cheese is expelled from the brine of the brine bath. Furthermore, the overflowing whey dilutes the salt concentration of the brine, therefore salt must be continuously added to the brine to maintain the industrially required salt concentration.

[0007] The overflowing whey contains additional dissolved and / or dispersed cheese components, also referred to below as components, such as proteins, minerals, microorganisms, and fats that have entered and contaminated the salt bath. Calcium derived from milk used in cheese making and partially contained in the whey after cheese production is released as Ca. 2+ Ions enter the brine along with the whey. Due to this calcium loss and the resulting increased sodium absorption, the cheese rind may swell excessively and thus soften, negatively impacting the cheese's storage stability. Depending on the calcium concentration in the brine, the cheese will more or less lose calcium... 2+ Ions are released into the brine or absorb some Ca. 2+ Ions, and adjust the Ca in the brine according to the type of cheese. 2+ The ratio of ions is used to stabilize the cheese rind. Therefore, in addition to the NaCl concentration, the calcium concentration in the salt bath is also maintained at a controlled high level in order to compensate as much as possible for the calcium from the cheese by metering up CaCl2 solution into the salt bath. 2+ Osmotic pressure of ions.

[0008] As emphasized above, it is necessary to add NaCl- and CaCl2 solutions in a metered manner because the volume of brine or salt sol in the salt bath will continuously increase with the amount of whey received. Since the salt bath has limited receiving capacity, this additional volume is an overflow volume. In large-scale industrial processing equipment, this overflow volume is first accumulated in an overflow tank, for example, and then purposefully discharged in what is known as "absalzening".

[0009] During modern desalination processes, when excess salt sols from the salt bath system are discharged into wastewater, the salt load and contaminants contained therein, including still-usable salts (NaCl and CaCl2), are lost with the wastewater. Since the dissolved salts NaCl and CaCl2 exist in a dissociated form and are therefore chloride providers, CaCl2 also contributes to the chloride concentration (Cl- ions) in the wastewater.

[0010] Therefore, in today's desalting processes, particularly in large-scale industrial cheese production, the aforementioned disposal and / or wastewater treatment issues arise, which can lead to considerable disposal and / or treatment costs. However, significant salt load loss also occurs, which, if persistently lost during the salting process, constitutes another significant cost factor. In previously known process steps, as illustrated by example in Figure 1a, maintaining the hygiene of the salt bath requires additional equipment costs in the form of filters and heaters. While filtration of contaminated brine can, for example, be carried out in a bypass to salt cheese during a continuously operating salting process, boiling of the brine intended to kill harmful microorganisms can only be performed after the salting process is complete, either by interrupting production or during continuous production via additional equipment, for example by separating a portion of the brine and stockpiling it in a tank connected to a separate heat treatment.

[0011] In publication [3], KAMMERLEHNER, J., –Minimierungder Natriumchloridverluste, Deutsche Milchwirtschaft (Cheese Salting Methods – Minimizing Sodium Chloride Losses, German Dairy Industry), Vol. 5, 1993, pp. 326, 338, 330, 332-333, ISSN 0012-0480, discloses a method for recycling sodium chloride in the field of salted cheese. This method minimizes salt loss and reduces environmental impact when collecting and reusing all liquids generated during salting, and when the brine is fully regenerated, especially by demineralization through electrodialysis and separation of proteins through ultrafiltration.

[0012] It is known to desalinate saline solutions using electrodialysis to primarily obtain desalinated water, i.e., a diluted solution. In this case, the salt-rich and often contaminated concentrate is a waste product. For example, DE4324668A1 discloses a method for desalinating a saline solution by electrodialysis, which yields desalinated water and concentrates the saline solution supplied to the electrodialysis unit.

[0013] DE 44 27 478A1 also describes a method for treating fresh brine containing salt from pickled vegetables (especially sauergemüse). First, coarse fibers are separated from the fresh brine containing salt in a container in a first separation device (fiber and suspended solids separation device). This brine is substantially separated from the pickled vegetables after processing and discharged from the container. The coarse fibers are discharged as sludge with a water content of about 50% and discarded or otherwise used. From the remaining fresh brine discharged from the first separation device, fine and ultrafine material fractions are discharged as a suspension as permeate through a second separation device designed as an ultrafiltration device and discarded or otherwise used. Only the pre-clarified fresh brine, permeate, in this way enters a third separation device, preferably designed as an electrodialysis device. From said device, a diluted solution containing organic components that can be easily processed due to its low salt content, and a non-recyclable concentrate are discharged. In the subsequent salt treatment of the pickled vegetables, the residual salt concentrate produced in the electrodialysis unit is recycled back into the container, where additional salt is introduced to increase the salt concentrate to an alkaline salt solution of about 25% to salt the pickled vegetables.

[0014] US 4,205,090A discloses a method for producing fatty cheese from milk coagulated with rennet, wherein the cheese substantially contains all casein and all dissolved proteins of the milk. The method involves separating the milk into a filtrate and a liquid residue by ultrafiltration and passing them through a semipermeable membrane. The milk is introduced into a series of modules, each consisting of a porous plate. Each porous plate serves as a frame for one of the semipermeable membranes, and there is a certain spacing between the plates to form a space. The milk is separated into a filtrate and a residue. The filtrate is collected in a space divided into pairs of consecutive modules. The residue is circulated through the modules, while the proteins become more concentrated during its circulation, wherein the average pore size of the semipermeable membrane falls within the range allowing water to pass through. Lactose and dissolved mineral salts contained in the milk pass through the membrane as a filtrate up to 30 μm. The liquid flow within the space is sufficient to prevent the formation of a membrane on the membrane surface, which would prevent water, lactose, and dissolved mineral salts from passing through the membrane. Separation is at 1-50 kg / cm³. 2 The process is carried out under pressure, and the separation method involves retaining almost all casein and dissolved proteins from the milk in the liquid permeate. The separation process continues until a free-flowing liquid permeate is obtained, which is collected separately from the filtrate. This permeate has a total protein concentration and a concentration of non-protein soluble components that are essentially the same as the concentrations of total protein and non-protein soluble components present in a known manner in the natural cheese composition desired at the end of the whey dehydration process. Afterward, sufficient rennet is added to the permeate to achieve coagulation and cheese formation.

[0015] US 2009 / 142 459A1 describes a method for desalting whey, including:

[0016] a) Soften whey using cation exchange, and

[0017] b) subject the product from step a) to bipolar electrodialysis, wherein the method results in a diluted caustic soda and acidic byproduct stream.

[0018] EP 2 745 704A1 discloses a method for producing salt from milk, comprising at least the following steps:

[0019] -Producing concentrated solutions of monovalent brine minerals obtained through milk electrodialysis, and

[0020] Milk salt is produced through at least one crystallization stage of a concentrated solution of a monovalent mineral.

[0021] The purpose of this invention is to create a method and apparatus for treating brine in a salt bath used for salting general types of cheese. The method and apparatus improve the hygiene of the salt bath, achieve significant recovery of the salt used, and significantly reduce the cost of handling excess brine to be discarded. Invention Overview

[0023] This objective is achieved by a method having the features of independent claim 1. Advantageous embodiments of this method are the subject of the dependent claims. An apparatus suitable for implementing the method according to claim 1 is the subject of independent claim 7. Advantageous embodiments of this apparatus are the subject of the relevant dependent claims.

[0024] A known general method for treating brine in a salt bath to salt cheese is characterized by introducing the cheese to be salted in batches or continuously into a predetermined volume of brine in the salt bath, where salting is carried out for a specified residence time and the cheese is subsequently removed from the salt bath in batches or continuously as salted cheese. During the residence time, the brine is circulated, and as a result of the salting process, a certain amount of whey and other components from the cheese enters the predetermined volume of brine in the salt bath. To maintain a constant predetermined volume, an excess volume of brine contaminated with whey and components is discharged from the salt bath, compensating for the loss of salt and water concentration and quantity in the brine. The discharged contaminated brine is separated into brine permeate, which has been cleaned of whey and components, and brine residue, which is still contaminated with whey and components, by a first membrane separation process. A second membrane separation process is also provided for desalinating contaminated brine permeate, configured such that at least a portion of the dissolved salts are transferred to and dissolved in the receiving stream water, whereby the water and the dissolved salts form purified brine, and the correspondingly desalinated contaminated brine permeate is discarded as wastewater. Finally, the purified brine permeate and the purified brine are directed into a brine bath.

[0025] Maintaining a predetermined constant volume can be achieved, for example, in a simple way, even if the excess volume is achieved in the form of an overflow volume.

[0026] The known method solves this problem by separating discharged contaminated brine into brine permeate (removed from whey and components) and brine residue (contaminated with whey and components) through a first membrane separation process. In this case, according to the invention, a first portion of the dissolved salt is entrained in the purified brine permeate, and a second portion is entrained in the contaminated brine residue. The purified brine permeate can thus be returned to the brine bath as a purified salt solution, while the contaminated brine permeate carries away all contaminants. During this separation process, salt can pass through the membrane unimpeded, while the contaminating components remain in the residue. Therefore, approximately equal concentrations of NaCl and CaCl2 are found in both the residue and the permeate. Advantageously, upstream of the first membrane separation process, in the direction of the contaminated brine flow, a device for separating coarse components, such as a filter, is connected.

[0027] The second key solution involves adjusting the initial quantitative ratio between the brine permeate and the brine residue such that the amount of brine residue corresponds at least to the amount of whey and components in the brine that enters the brine bath during the residence time. This feature ensures a balanced quantitative flow of materials participating in the entire treatment process.

[0028] The known solution provides desalination of contaminated brine residues by means of a second membrane separation process configured such that at least a portion of a second portion of the salt dissolved in the contaminated brine residues is transferred to and dissolved therein in the receiving water stream. In this case, the water and the dissolved salts form purified brine, and the correspondingly desalinated contaminated brine residues are discarded as wastewater. Due to this substantially partial desalination measure, a large amount of the salt load on the brine residues can also be recovered and returned to the brine bath as purified brine.

[0029] The third solution involves measuring the flow rate of the discharged contaminated brine and combining it with a first quantitative ratio regulated between the brine permeate and the brine residue, ensuring that the chloride content in the desalinated contaminated brine residue discarded as wastewater does not exceed the legal limit for introducing this wastewater into surface water. On the one hand, due to the required volume balance, excess volume must be discharged from the system; on the other hand, because the technical boundary conditions of the first membrane separation process dictate that the brine permeate and brine residue must be in a non-selectable first quantitative ratio (the so-called volume-concentration factor VCF), this condition, while necessary, is not sufficient. For this reason, the flow rate (feed) of the contaminated brine discharged and introduced into the first membrane separation process is a value that is related to the regulated first quantitative ratio and is also freely determined within the aforementioned legal limit value to be maintained.

[0030] The fourth solution involves a controlled merging of purified brine permeate and purified brine at a second quantitative ratio, concentrating the mixture of the two components to a salt concentration at least corresponding to the desired salt bath concentration. This allows for the simple generation of a balanced salt equilibrium. The mixing ratio of the two components can be varied using appropriate control methods, which also affect the water supplied to the second membrane separation unit and the water in the receiving stream.

[0031] Based on the aforementioned first quantitative ratio, only a small portion of the contaminated brine from the salt bath is treated as contaminated brine permeate by the second membrane separation process, while the majority is directly recycled back to the salt bath as purified brine permeate. This means that the ratio between sodium and calcium also remains essentially unchanged and is not altered by the first membrane separation process.

[0032] Besides the fact that the salt used is essentially recovered and returned to the salt bath, the overall advantage of the method according to the invention lies in the significant reduction of chloride concentration in the wastewater, more precisely, in the most favorable conditions, below the allowable limits for introduction into surface water. Salt recycling avoids considerable treatment costs and saves a significant amount of salt, thereby reducing corresponding production costs. The method according to the invention can be scaled up without limitation to higher cheese production capacity, enabling production expansion that would otherwise be impossible due to wastewater treatment limitations.

[0033] By continuously filtering the salt bath, the hygiene of the salt bath is improved in a favorable manner, which positively affects the quality of the cheese. This actively promotes the exchange of materials between the cheese and the brine as the brine undergoes circulation during its residence time.

[0034] When the first membrane separation process is designed as an ultrafiltration membrane separation method, the above requirements of the first membrane separation process can be met in the most advantageous way, while the second membrane separation process is designed as an electrodialysis method according to the above requirements.

[0035] The optimal solution to achieve the purpose of this invention is when the first membrane separation process is designed as an ultrafiltration method and the second membrane separation process is designed as an electrodialysis method.

[0036] The method according to the invention is preferably used for treating brine, wherein salts in the form of sodium chloride and / or calcium chloride are present in the solution, and wherein components contaminating the brine are present in the form of proteins, lactose, lactic acid, other residues, and dust.

[0037] An apparatus suitable for performing the method according to the invention for treating brine in a salt bath to salt cheese has the following features in a manner known per se:

[0038] • Salt bath unit, which receives brine in a salt bath;

[0039] • A cheese feeding unit from which cheese to be salted is fed in batches or continuously into a specific volume of brine in a salt bath;

[0040] • Salt supply unit, from which salt is introduced into the brine in the salt bath;

[0041] • A water supply unit that provides water to the brine in the brine bath; and

[0042] • A cheese receiving unit that receives cheese in batches or continuously during the residence time in brine in a salt bath.

[0043] Compared with the general prior art, the device of the present invention is characterized by:

[0044] • The first brine separation unit is connected to the brine bath in fluid communication via a brine discharge pipeline, and the first brine separation unit is configured to separate the brine discharged from the brine bath and contaminated by whey and other components from cheese into brine permeate that has been cleaned of whey and said components and brine residue that has been contaminated by whey and said components by means of a first membrane separation process, wherein a first portion of dissolved salt is entrained in the cleaned brine permeate and a second portion of dissolved salt is entrained in the contaminated brine residue;

[0045] • A control device is provided, which is connected to the status information of the brine bath via a first control connector and to the first brine separation unit via a second control connector. The control device is configured to measure the fluid of the discharged contaminated brine and adjust a first quantitative ratio between the brine permeate and the brine residue in such a way that the amount of brine permeate corresponds at least to the amount of whey and components in the brine entering the brine bath during the residence time.

[0046] • Provide a second brine separation unit and configure it to transfer the contaminated brine residue to wastewater by means of a second membrane separation process through desalination, wherein the chloride content of the wastewater does not exceed the legal limit for introduction into surface water, wherein a second portion of the salt dissolved in the contaminated brine residue is transferred to the water stream and dissolved therein, and the water and the salt dissolved therein form purified brine;

[0047] The second brine separation unit is, in each case, fluidly connected on one hand to a concentrate discharge line for contaminated brine residue, which leads to the first brine separation unit and to a first brine feed line for purified brine, and on the other hand to a wastewater line with a wastewater receiving device and to a water supply unit via a water supply line; and

[0048] • The permeate discharge line and the brine feed line for purification are each connected to the brine bath in a fluid-connected manner.

[0049] The combination of a first brine separation unit upstream of the second brine separation unit (where both are suited for different separation tasks) is an advantageous feature, allowing contaminated brine to be separated into contaminated brine residue for further treatment and purified brine permeate to be fed into the brine without further treatment. Furthermore, it enables the control device to measure the fluidity of the discharged contaminated brine and adjust a first quantitative ratio between the brine permeate and the brine residue such that the amount of brine residue corresponds at least to the amount of whey and components in the brine entering the brine bath during the residence time.

[0050] Compared with general-purpose devices according to the prior art, additional advantages and special features within the scope of this invention can be derived from the foregoing method according to the invention, which can be implemented using the device according to the invention.

[0051] The first brine separation unit is preferably constructed as an ultrafiltration unit, and independently of this design, while the second brine separation unit is preferably constructed as an electrodialysis unit. The optimal solution for achieving the objectives of this invention is when the first brine separation unit is constructed as an ultrafiltration unit and the second brine separation unit is simultaneously constructed as an electrodialysis unit.

[0052] To achieve sufficient quantitative separation capability, an electrodialysis unit typically consists of multiple ion exchange membrane stacks, but at least one stack.

[0053] An advantageous embodiment of the apparatus further provides that the permeate discharge line and the first brine feed line are fluidly connected in the brine concentration unit, and that the brine concentration unit is fluidly connected to the brine bath via a second brine feed line. As a result, a simple piping assembly is created on the one hand, and a regulating device is created using the concentration unit, which is used to implement salt concentration control according to the invention in the second brine feed line leading to the brine bath.

[0054] When the control device is connected to the brine concentration unit via a third control connector and configured to achieve controlled merging of purified brine permeate and purified brine at a second quantitative ratio (through which the mixture of the two components is concentrated to a salt concentration at least corresponding to the desired salt bath concentration), the salt bath concentration is increased as necessary. Getting the desired value is very simple.

[0055] Brief description of the attached figures

[0056] In the attached diagram:

[0057] Figure 1 shows a flowchart of a known method, and schematically illustrates the arrangement of a known first device according to the prior art, from which the present invention is substantially derived.

[0058] Figure 1a also shows a flowchart of another known method, and simultaneously, schematically, shows the arrangement of a known second device, starting with a known first device, which shows a cross-section of the first device according to Figure 1, wherein the contaminated brine may be filtered and heated (boiled) as needed.

[0059] The invention is set forth in more detail below with reference to the accompanying drawings and claims. While the invention is implemented in various embodiments of the preferred method according to the invention and the apparatus for carrying it out according to the invention, the accompanying drawings illustrate a preferred apparatus according to the invention, by which the preferred embodiment of the method according to the invention is carried out. The apparatus according to the invention is described below in terms of its structure and function, and the method according to the invention is described below in conjunction with the apparatus according to the invention.

[0060] In the attached diagram:

[0061] Figure 2 A flowchart of the method according to the invention is shown, and a schematic diagram of the arrangement of the apparatus according to the invention is also shown, wherein the first brine separation unit is configured as an ultrafiltration unit and the second brine separation unit is configured as an electrodialysis unit.

[0062] Figure 3 shows a schematic diagram of the arrangement of the known equipment according to Figure 1, which includes the supplementary flow rate and salt flow, as well as

[0063] Figure 4 It shows that according to Figure 2 A schematic diagram of the arrangement of the device of the present invention, wherein quantity and salt flow are supplemented. Detailed Implementation

[0064] A known first apparatus 1 (FIG. 1) for processing brine SL in a salt bath 2.1 for salting (unsalted) cheese K (SA) includes a salt bath unit 2, which receives a specific volume V of brine SL in the salt bath 2.1. Unsalted cheese K is fed into the salt bath 2.1 in batches or continuously from a cheese supply unit 4 (supplying cheese KB) via a cheese feeding device 16. To increase the required salt concentration c in the salt bath 2.1, salt S is introduced into the salt bath 2.1 from a salt supply unit 6 (supplying salt SB) via a salt feeding device 18, and water W is fed into the salt bath 2.1 from a water supply unit 10 (supplying water WB) via a water supply line 20, where possible, to compensate for volume loss. A cheese receiving unit 8 (receiving cheese KA) is also provided, which accordingly receives, in batches or continuously, cheese KS salted in the salt bath 2.1 by salting SA along a path via a cheese discharge device 22.

[0065] A desired salt concentration c is present in salt bath 2.1, suitable for salting unsalted cheese K within a residence time τ. Brine SL is circulated, for example, via a circulation line 2.2 (circulation UW) designed as a bypass to salt bath 2.1. Other circulation devices (e.g., pumps) are also provided to facilitate circulation within salt bath 2.1. Whey M and other components B overflowing from unsalted or salted cheese K and KS during salting SA enter brine SL, thereby becoming contaminated brine SL* during the residence time τ.

[0066] During the residence time τ, due to the entry of whey M and other components B, the contaminated brine SL* exceeds the predetermined capacity of the brine bath 2.1, the designated volume V, and the excess volume ΔV (overflow volume) resulting therefrom is forced into the overflow tank 12 via the brine discharge line 24, where it accumulates (accumulation ST), and from there is discarded as needed via the brine discharge line 26 into the discharge pipe 14 (desalination A).

[0067] The known second device 1* (Fig. 1a) for treating brine SL in salt bath 2.1 for salted (unsalted) cheese K is constructed substantially the same as the previously described known first device 1. The difference lies in that, if desired, contaminated brine SL* is introduced from brine discharge line 24 into a branch line 29 by correspondingly switching a first shut-off valve 29.1 arranged in brine discharge line 24 and a second shut-off valve 29.2 arranged in a branch line 29 branching from brine discharge line 24. This brine is then purified of contaminants and harmful microorganisms by a filter 27 (filter F) arranged in branch line 29 and an adjacent heater 28 (heating or boiling H), and supplied to salt bath 2.1 as filtered and boiled brine SL+. Heater 28 is preferably a heat exchanger loaded with a heat transfer medium WM, which is loaded onto the secondary side of the heat exchanger. Contaminants to be discharged from filter 27 are directed into discharge pipe 14.

[0068] As shown in an exemplary embodiment, the apparatus 100 according to the invention for treating brine SL in a salt bath 2.1 for salted (unsalted) cheese K (SA) Figure 2 The components, features, and related functions mentioned in the known first device 1 according to Figure 1 can be constructed in the same or nearly identical manner. This includes all the reference numerals listed in the reference numeral lists of Figures 1 and 3, except for overflow tank 12, discharge pipe 14, inlet line 20, brine discharge line 26, desalination A, and accumulation ST. For the avoidance of repetition, reference is made to the description in Figure 1.

[0069] Compared to the known first device 1, the device 100 according to the present invention is constructed as follows. A first brine separation unit 30 (separation TR) is fluidly connected to the brine bath 2.1 via a brine discharge line 24. The first brine separation unit 30 is configured to separate contaminated brine SL* discharged from the brine bath 2.1 into purified brine permeate SLP and contaminated brine residue SLR via a first membrane separation process MT1, wherein a first portion x1 of the dissolved salt S is carried into the purified brine permeate SLP, while whey M and other components B of the contaminated brine SL* are retained in the contaminated brine residue SLR. The purified brine permeate SLP is discharged via a permeate discharge line 34, and the contaminated brine residue SLR is discharged via a residue discharge line 40.

[0070] A control device 60 is provided, which is connected in a controlled manner to the status information of the brine bath 2.1 via a first control connector a and to the first brine separation unit 30 via a second control connector b1. The control device 60 is configured to measure or regulate the discharged contaminated brine SL* to the necessary volumetric flow rate (size BM) and to adjust a first quantitative ratio MV1 (adjustment ES) between the brine permeate SLP and the brine residue SLR, such that the amount of brine residue SLR corresponds at least to the amount of whey M and other components B of the brine SL that enter the brine bath 2.1 during the residence time τ.

[0071] A second brine separation unit 50 is provided and configured to transfer contaminated brine residue SLR to wastewater WA via a second membrane separation process MT2 through desalination SE. During this process, at least a portion of a second portion x2 of the salt S dissolved in the contaminated brine residue SLR is transferred to a water stream W, which is fed from a water supply unit 10 via a water supply line 44 (supply water WB), and the water W and the salt S dissolved therein form purified brine SLK.

[0072] On one hand, the second brine separation unit 50 is fluidly connected to the leachate discharge line 40 for the contaminated brine leachate SLR (which leads to the first brine separation unit 30) and the first brine feed line 36 for the purified brine SLK. On the other hand, the brine separation unit 50 is fluidly connected to the wastewater discharge line 42 for wastewater WA, to the wastewater receiving device 46 (receiving wastewater WAA) for the desalinated contaminated brine leachate SLR*, and to the water supply unit 10 via the water inlet line 44 for water W, in each case being fluidly connected.

[0073] In the first embodiment, the permeate discharge line 34 and the brine feed line 36 of the brine permeate SLP for purification are each fluidly connected to the brine bath 2.1.

[0074] According to the second embodiment, the permeate discharge line 34 and the first brine feed line 36 are fluidly connected in the brine concentration unit 32 (controlled merging Z; concentration AK), and are fluidly connected therefrom to the brine bath 2.1 (introduction E) via the second brine feed line 38. Controlled merging Z is performed at a second quantitative ratio MV2 between purified brine permeate SLP and purified brine SLK. For this purpose, the control device 60 is controlled to the brine concentration unit 32 via a third control connector b2. In the latter, the two mixture components are measured such that the salt concentration c1 in the mixture is set to at least correspond to the desired brine bath concentration c.

[0075] According to an advantageous and particularly suitable embodiment, the first brine separation unit 30 is configured as an ultrafiltration unit 30.1 (ultrafiltration method UF) having, for example, a first quantitative ratio MV1 = 3.6 (so-called volume-concentration factor VCF). The results from this parameter are shown in the further examples given below (quantity balance).

[0076] According to another advantageous and particularly suitable embodiment, the second brine separation unit 50 is configured as an electrodialysis unit 50.1 (electrodialysis method ED). The electrodialysis unit 50.1 has at least one first ion exchange membrane stack 50.2; 50.3; ...

[0077] Due to the mechanism of action of electrodialysis (ED), high levels of sodium ions (Na) are produced. + and very small levels of calcium ions Ca 2+ (Not shown) The brine residue SLR overflows from the contaminated brine, and chloride ions Cl- (chloride) enter the water flow W fed to the electrodialysis unit 50.1 via the water supply line 44 at correspondingly high or very low levels, and form purified brine SLK in the first brine feed line 36 opening from the electrodialysis unit 50.1.

[0078] When the first brine separation unit 30 is configured as an ultrafiltration unit 30.1 and operates in conjunction with the second brine separation unit 50, which is configured as an electrodialysis unit 50.1, optimal separation results are achieved as designed.

[0079] The method that can be implemented using the aforementioned device 100 according to the invention has the following general features known per se ( Figure 2 Unsalted cheese K is introduced in batches or continuously into a predetermined volume V of brine SL in salt bath 2.1, where it undergoes salting SA for a specified residence time τ, and then leaves salt bath 2.1 in batches or continuously as salted cheese KS. During salting SA, whey M and other components B are transferred from cheese K, KS into the predetermined volume V. To maintain a constant predetermined volume V, excess volume ΔV of brine SL* contaminated with whey M and other components B is discharged from salt bath 2.1. The loss of concentration and amount of brine SL is compensated for by adding salt S and water W in salt bath 2.1.

[0080] According to the method steps (i) to (iv) of the present invention, the steps are as follows:

[0081] (i) A first portion x1 of dissolved salt S is entrained in the purified brine permeate SLP, and a second portion x2 of dissolved salt S is entrained in the contaminated brine residue SLR. The first membrane separation process MT1 is configured to entrain the first portion x1 of dissolved salt S in the purified brine permeate SLP, and retain component B of the contaminated brine SL* in the contaminated brine residue SLR.

[0082] (ii) Adjust the first quantitative ratio MV1 between the ES brine permeate SLP and the brine residue SLR such that the amount of brine residue SLR corresponds at least to the amount of whey M and component B in the brine SL that enters the brine bath 2.1 during the residence time τ.

[0083] (iii) Measure the fluid of discharged contaminated brine SL* with respect to the first quantitative ratio MV1 after adjustment by BM, such that the chloride content Cl- in the desalinated contaminated brine leachate SLR* does not exceed the statutory limit for introducing the desalinated contaminated brine leachate SLR* into surface water.

[0084] (iv) The purified brine permeate SLP and the purified brine SLK are combined in a controlled manner at a second quantitative ratio Z, thereby concentrating the mixture AK of the two components to a salt concentration c1 that corresponds to at least the desired salt bath concentration c.

[0085] The first membrane separation process MT1 is preferably configured as an ultrafiltration method UF, and the second membrane separation process MT2 is preferably configured as an electrodialysis method ED. As designed, when the first membrane separation process MT1 is configured as an ultrafiltration method UF and is operated in combination with the second membrane separation process MT2 configured as an electrodialysis method ED, the optimal separation result is achieved.

[0086] This method is particularly suitable for recycling salts S from contaminated brine SL* from the salting SA cheese process in the form of sodium chloride (NaCl) and / or calcium chloride (CaCl2), and is also suitable for separating other components B, such as proteins, lactose, lactic acid, other residues and dust, from the contaminated brine SL*.

[0087] The following estimates illustrate the quantity and salt balance of the method according to the invention implemented using the apparatus 100 described above, and the associated estimated salt and cost savings.

[0088] Example

[0089] The beginnings of many cheese factories:

[0090] • Cheese K is added in batches or continuously to a brine bath 2.1 with a predetermined volume V of brine SL, with an initial salt content of X kgK / h and xs / kgK, and is subsequently drained from the brine bath 2.1 in batches or continuously, with corresponding salt contents of Y kgK / h and ys / kgK. Generally, the following applies: X > Y and xs. <ys。

[0091] Depending on the type of cheese, the brine SL in the salt bath contains approximately 20% NaCl (0.2 kgS / kgSL or 200 gS / lSL - 1 L).

[0092] • The cheese rind absorbs brine SL, which causes it to swell and the cheese matrix of the rind to become permeable.

[0093] As cheese K remains in salt bath 2.1 for a period of time z, water (whey M) enters the brine SL through osmotic pressure, while salt S diffuses from the brine SL into the interior of the cheese. Thus, cheese K absorbs a certain amount of salt according to equation (1).

[0094] ΔS=Y ys–X xs (1).

[0095] • The amount of salt ΔS absorbed by cheese K is removed from the brine SL in salt bath 2.1. Furthermore, the overflowing whey M dilutes the brine SL, resulting in the need to replenish salt S into the brine SL to maintain the required salt bath concentration c.

[0096] • The overflowing whey M contains additional dissolved / dispersed cheese components (especially proteins, minerals, microorganisms, and fats), which enter the brine SL in the brine bath 2.1, referred to as component B above, and continuously contaminate it (contaminated brine SL*).

[0097] • Calcium derived from milk used in cheese making and partially contained in whey (M) after cheese production is released as Ca. 2+ Ions enter the salt bath along with the whey. Due to this loss of calcium and absorption of sodium, the cheese rind will swell too much and thus soften, which will be detrimental to the storage stability of cheese K. Therefore, in addition to the NaCl concentration, the CaCl2 concentration in salt bath 2.1 is also maintained at a controlled high level in order to compensate as much as possible for the loss of calcium from cheese K by supplementing the salt bath with CaCl2 solution. 2 +The osmotic pressure of ions. Supplementation is necessary because as whey is absorbed, the volume of brine SL in salt bath 2.1 continuously increases, and the tank in salt bath 2.1 may nearly overflow. In industrial salting processes, this "overflow," the overflow volume or excess volume ΔV, is first collected in an overflow tank and then purposefully discharged during the so-called "desalination" process. In modern desalination A, excess brine is discharged from the salt bath system into the wastewater, along with the salts and contaminants contained therein, including NaCl and CaCl2. Since the dissolved salts NaCl and CaCl2 exist in dissociated form, CaCl2 also contributes to the chloride concentration (Cl) in the wastewater. - ion).

[0098] Example 1:

[0099] Existing technology—implemented operation values

[0100] In an example of a large-scale industrial salting method for cheese, the amount and balance of salt are such that the cheese K to be salted is introduced in batches or continuously into a predetermined volume V of brine SL in a salt bath 2.1, and accordingly leaves the salt bath 2.1 in batches or continuously as salted cheese KS.

[0101] Cheese K with X = 92000 kg K / d enters salt bath 2.1. The natural salt content is xs = 0.9% salt S (xs = 0.009 kg S / kg K), therefore it carries X xs = 828 kg S / d (d: day).

[0102] • 25,000 kg of salt S is introduced into salt bath 2.1 for salting over approximately 11 days, which means approximately 2,300 kgs / d corresponds to approximately 830 tS / a (at approximately 350 d / a), therefore, in approximately This led to approximately Salting cost (t: tons; a: year).

[0103] • 4950 ISL / d of brine removal + 2700 ISL / d of brine bath filter evacuation resulted in a brine loss of 7650 ISL / d (ISL / d = liters of brine / d).

[0104] • Wastewater / loss at a salt concentration of 19.5% (0.195 kgS / kgSL) with a density of 1.11 kgSL / lSL results in approximately 8490 kgSL / d of brine SL, which is separated into approximately 0.195 x 8.490 = 1680 kgS / d of salt S and 6830 kgW / d of (water + components).

[0105] →in The annual salt loss from approximately 580 tS / a of wastewater results in desalination costs exceeding [amount missing].

[0106] →From the emission of 580tS / a, approximately 351tCl- / a of chloride emissions and approximately 230tNa+ / a of sodium emissions are obtained from the molar masses of sodium (22.99) and chlorine (35.45).

[0107] • Cheese absorbs (2300-1600) = 640 kgS / d of salt and releases 6830 kgW / d (W here represents: water + components).

[0108] → Approximately 640 kg / d of salt can be absorbed by salt, and 224 t / a of salt can be absorbed at 350 d / a.

[0109] →(92,000–6,830+640)=85,810kgK / d salted cheese KS leaving the salt bath 2.1.

[0110] →After salt bath 2.1, the salted cheese KS with 85.810kgK / d contains a total of (828+640)=1,468kgS / d salt S, which corresponds to a salt content ys=1468kgS / d / (85810kgK / d)=0.017kgS / kgK (1.7%).

[0111] • Approximately 1,000 l / a of a 22% CaCl2 solution with a density ρ = 1.198 kg / l ( http: / / www.periodensystem-online.de ), yielding 264 kg CaCl2 / a (equivalent to 0.75 kg CaCl2 / day at 350 d / a). These were continuously replenished to maintain 0.4% CaCl2 (0.004 kg CaCl2 / kg W; W = water + components) in salt bath 2.1. 2+ The analytical value was 0.0015 kg Ca. 2+ / kgSL, the molar ratio 40(Ca) / 110.98(CaCl2) is equivalent to a concentration of 0.4% CaCl2 in the water + component.

[0112] →At 6830 kgW / d, 6830 × 0.004 = 27 kg / d CaCl2 (= 10 kg Ca 2+ / d+17kgCL- / d) enters the wastewater, and at 350d / a, the corresponding amount of Cl- / a is 6tCl- / a.

[0113] • Increased wastewater costs due to chloride content Cl ≥ 200 mg / L (water + components), (>0.0002 kg Cl- / kg (water + components)

[0114] →

[0115] →Compared to chloride ions Cl- in wastewater from NaCl, chloride ions Cl- in wastewater from CaCl2 play only a minor role.

[0116] The total cost due to salt loss plus increased wastewater costs alone is approximately 40,000 ± 46,000, exceeding [amount missing].

[0117] Example 2 :

[0118] The equipment according to Example 1 was expanded by 1.7 times from 92000 kg / d = 92 t / d of unsalted cheese K to 156 t / d of unsalted cheese K (the values ​​from Example 1 were scaled by a magnification factor of 1.7).

[0119] • Cheese K with 156tK / d and xs = 0.009kgs / kgK was placed in salt bath 2.1 (1400kgS / d).

[0120] ·exist Below, 3,900 kgS / d = 1,360 tS / a results in a salting cost of approximately

[0121] • At a salt concentration of 19.5% with a density of 1.11 kgSL / lSL, a brine loss of 13,000 lSL / d results in approximately 14,400 kgSL / d of brine SL, which is divided into approximately 2,810 kgS / d of salt S and approximately 11,590 kgW / d of (water + components).

[0122] →in The annual salt loss from approximately 990 ts / a of wastewater results in a desalination cost of approximately

[0123] →From the emission of 990tS / a, approximately 600tCl- / a of chloride emissions and approximately 390tNa+ / a of sodium emissions are obtained through the molar mass of sodium (22.99) and chlorine (35.45).

[0124] • Cheese K absorbs (3900–2810) = 1090 kgS / d of salt S and emits 11590 kgW / d of (water + components).

[0125] → Approximately 1090 ks / d salt S can be absorbed by salt, corresponding to 382 t S / salt S at 350 d / a.

[0126] →(156–11.59+1.09)=145tK / d of salted cheese KS leaving the salt bath 2.1.

[0127] →The added CaCl2 provided 10tCl- / a in the wastewater.

[0128] The increased wastewater cost due to chloride content Cl -> 200 mg / L (water + components) (>0.0002 kg Cl- / kg (water + components)) is

[0129] →

[0130] The total cost due to salt loss alone, plus increased wastewater costs, is therefore approximately 70,000 + 79,000, exceeding [amount missing].

[0131] Example 3 :

[0132] Example 3 is based on the salting method shown and evaluated in Example 2 (with a magnification factor of 1.7 compared to the salting method according to Example 1), and aims to demonstrate

[0133] • Hygiene and purification of salt bath 2.1

[0134] Effective salt recovery

[0135] • Maintain a maximum concentration of 200 mg Cl- / L (water + components), corresponding to 0.0002 kg Cl- / kg (water + components), 320 mg NaCl / kg (water + components), and 0.00032 kg NaCl / kg (water + components) entering surface water.

[0136] Compared with the known method according to Embodiment 2 shown in Figures 1 and 3, the method according to the present invention and according to... Figure 2 The results that the equipment can achieve, such as Figure 4 As shown. Detailed calculation and evaluation processes are omitted. The relevant results for Examples 2 and 3 are shown in the table below for comparison:

[0137] surface

[0138]

[0139]

[0140] List of abbreviations used in the illustration

[0141] Figures 1 and 3 (Prior Art)

[0142] 1. The first known device

[0143] 2 Salt Bath Units

[0144] 2.1 Salt bath

[0145] 2.2 Circulation Pipeline

[0146] 4 Cheese Providing Unit

[0147] 6 Salt supply units

[0148] 8. Cheese receiving unit

[0149] 10 Water Supply Units

[0150] 12 Overflow Tanks

[0151] 14. Discharge pipe

[0152] 16 Cheese feeding device

[0153] 18 Salt feeding device

[0154] 20 Water supply pipelines

[0155] 22 Cheese Discharge Device

[0156] 24. Brine discharge pipeline

[0157] 26. Brine discharge pipeline

[0158] A. Desalination

[0159] Component B

[0160] K Unsalted cheese

[0161] KA accepts cheese

[0162] KB provides cheese

[0163] KS Salted Cheese

[0164] M whey

[0165] S salt

[0166] SA Salting

[0167] SB provides salt

[0168] SL brine (originally provided or purified) SL* contaminated brine

[0169] ST stacking

[0170] UW loop

[0171] V Pre-determined volume

[0172] ΔV excess volume

[0173] W water

[0174] WB provides water

[0175] c Required salt bath concentration τ Residence time

[0176] Figure 1a (Prior Art)

[0177] 1* Known Second Device

[0178] 27 Filters

[0179] 28 heaters

[0180] 29 branch pipelines

[0181] 29.1 First shut-off valve

[0182] 29.2 Second shut-off valve

[0183] F filtration

[0184] H. Heating (boiling)

[0185] SL+ filtered and boiled brine WM heat transfer medium

[0186] Figure 2 4

[0187] 100 devices

[0188] 30 First Brine Separation Unit

[0189] 30.1 Ultrafiltration Unit

[0190] 32 Brine Concentration Unit

[0191] 34 Permeate Discharge Pipeline

[0192] 36 First Brine Feed Pipeline

[0193] 38 Second brine feed pipeline

[0194] 40 Leakage Discharge Pipelines

[0195] 42 Wastewater Discharge Pipelines

[0196] 44 Water supply pipeline

[0197] 46 Wastewater Receiving Device

[0198] 50 Second brine separation unit

[0199] 50.1 Electrodialysis Unit

[0200] 50.2 First ion exchange membrane stack

[0201] 50.3 Second ion exchange membrane stack

[0202] 60 control devices

[0203] AK Concentrate

[0204] BM measurement

[0205] Ca 2+ calcium ions

[0206] CaCl2 (calcium chloride)

[0207] CL- chloride ions (chlorides)

[0208] E Introduction

[0209] ED electrodialysis

[0210] ES adjustment

[0211] MT1 First Membrane Separation Process

[0212] MT2 Second Membrane Separation Process

[0213] MV1 first quantitative ratio

[0214] MV2 second quantitative ratio

[0215] Na+ sodium ions

[0216] NaCl sodium chloride

[0217] SE desalination

[0218] SLK purified brine

[0219] SLP-purified brine permeate

[0220] SLR-contaminated brine leachate

[0221] SLR* desalinated contaminated brine residue

[0222] TR separation

[0223] UF ultrafiltration

[0224] WAA receives wastewater

[0225] WA wastewater (e.g., diluents)

[0226] Z-merge (controlled)

[0227] a First control connector

[0228] b1 Second Control Connector

[0229] b2 Third Control Connector

[0230] c1 salt concentration (mixture of SLP+SLK)

[0231] x1 Part 1

[0232] x2 Part 2

Claims

1. A method for treating brine in a salt bath for salting cheese, wherein... The cheese to be salted is introduced in batches or continuously into a predetermined volume of brine in a salt bath, where it is salted for a specified period of time, and then removed from the salt bath in batches or continuously as salted cheese. The brine undergoes a cycle during the residence time. During salting, whey and other components are extracted from the cheese and released into a predetermined volume. To maintain a constant predetermined volume, excess volume of brine contaminated with whey and other components is removed from the salt bath. To compensate for the loss of salt and water concentration and volume in the brine during the salt bath. The first membrane separation process separates the discharged contaminated brine into brine permeate, which has been cleaned of whey and components, and brine residue, which is contaminated with whey and components. The contaminated brine residue is desalinated via a second membrane separation process, which is configured such that at least a portion of the dissolved salts are transferred to and dissolved in the receiving stream water. The water and the salt dissolved therein form purified brine, and the correspondingly desalinated contaminated brine leachate is discarded as wastewater. The purified brine permeate and purified brine are introduced into the brine in the salt bath. It is characterized by the following steps (i) to (iv): (i) A first portion of the dissolved salt is entrained in the purified brine permeate, and a second portion of the dissolved salt is entrained in the contaminated brine residue; (ii) Adjust the first quantitative ratio between the brine permeate and the brine residue so that the amount of brine residue corresponds at least to the amount of whey and components in the brine that enters the brine bath during the residence time; (iii) Measure the discharged contaminated brine fluid at the adjusted first quantitative ratio, ensuring that the chloride content in the desalinated contaminated brine leachate does not exceed the statutory limit for introducing the desalinated contaminated brine leachate into surface water; and (iv) The purified brine permeate and the purified brine are combined in a controlled manner at a second quantitative ratio, thereby concentrating the mixture of the two components to a salt concentration that corresponds at least to the desired salt bath concentration.

2. The method according to claim 1, Its features The first membrane separation process is constructed as an ultrafiltration method.

3. The method according to claim 1, Its features The second membrane separation process was constructed as an electrodialysis method.

4. The method according to claim 2, Its features The second membrane separation process was constructed as an electrodialysis method.

5. The method according to any one of claims 1 to 4, Its features Salts are sodium chloride and / or calcium chloride.

6. The method according to any one of claims 1 to 4, Its features The components are protein, lactose, lactic acid, other residues, and dust.

7. An apparatus for treating brine in a salt bath for salting cheese, comprising: A salt bath unit that receives brine in a salt bath; A cheese feeding unit from which cheese to be salted is fed in batches or continuously into a specific volume of brine in a salt bath; A salt supply unit from which salt is introduced into the brine in the salt bath; A water supply unit that provides water to the brine in the salt bath; The cheese receiving unit receives cheese in batches or continuously during the residence time in brine in a salt bath. Its features are: The first brine separation unit is connected to the brine bath in fluid communication via a brine discharge pipeline, and is configured to separate the brine discharged from the brine bath and contaminated by whey and other components from cheese into brine permeate that has been cleaned of whey and said components and brine residue that has been contaminated by whey and said components by means of a first membrane separation process, wherein a first portion of dissolved salt is entrained in the cleaned brine permeate and a second portion of dissolved salt is entrained in the contaminated brine residue; A control device is provided, which is connected to the status information of the brine bath via a first control connector and to the first brine separation unit via a second control connector. The control device is configured to measure the fluid of the discharged contaminated brine and adjust a first quantitative ratio between the brine permeate and the brine residue in such a way that the amount of brine permeate corresponds at least to the amount of whey and components in the brine entering the brine bath during the residence time. A second brine separation unit is provided and configured to transfer the contaminated brine residue to wastewater by means of a second membrane separation process through desalination, wherein the chloride content of the wastewater does not exceed the legal limit for introduction into surface water, wherein a second portion of the salt dissolved in the contaminated brine residue is transferred to and dissolved in the water stream, and the water and the salt dissolved therein form purified brine. The second brine separation unit, in each case, is fluidly connected on one hand to a concentrate discharge line for contaminated brine leachate, which leads to the first brine separation unit and to a first brine feed line for purified brine, and on the other hand to a wastewater line with a wastewater receiving device and to a water supply unit via a water supply line; and The permeate discharge line and the first brine feed line for purification are each connected to the brine bath in fluid communication.

8. The device according to claim 7, Its features are, The first brine separation unit is constructed as an ultrafiltration unit.

9. The device according to claim 7, Its features are, The second brine separation unit was constructed as an electrodialysis unit.

10. The device according to claim 8, Its features are, The second brine separation unit was constructed as an electrodialysis unit.

11. The device according to claim 9 or 10, Its features are, The electrodialysis unit has at least one first ion exchange membrane stack.

12. The device according to any one of claims 7 to 10, Its features are, The permeate discharge line and the first brine feed line are connected in fluid communication within the brine concentration unit, and are connected in fluid communication from the brine concentration unit to the brine bath via the second brine feed line.

13. The device according to claim 12, Its features The control device is controlled to the brine concentration unit via a third control connector and is configured to achieve controlled merging of purified brine permeate and purified brine at a second quantitative ratio, thereby concentrating the mixture of the two components to a salt concentration at least corresponding to the desired brine concentration.

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